05
Dec
Fermentation perpetuates the growth of beneficial microbes called probiotics. From beer and wine to yoghurt and bread it is the common denominator between many of our foodstuffs.
Humans produce lactic acid from fermentation bacteria when exercising which is key for our health.
Food fermentation and microorganisms. Campbell platt defined fermented foods as those foods that have been subjected to the action of micro organisms or enzymes so that desirable bio chemical changes cause significant modification in the food. Food fermentation and micro organisms second edition is a comprehensive guide for all food scientists technologists and microbiologists working in the food industry and academia today. The book will be an important addition to libraries in food companies research establishments and universities where food studies food science food technology and microbiology are studied and taught.
Fermentation and the use of micro organisms is one of the most important aspects of food processing an industry worth billions of us dollars world wide. From beer and wine to yoghurt and bread it is the common denominator between many of our foodstuffs. Food fermentation and micro organisms.
Fermentation and the use of micro organisms is one of the most important aspects of food processing an industry worth billions of us dollars world wide. Fermentation and the use of micro organisms is one of the most important aspects of food processing an industry worth billions of us dollars world wide. From beer and wine to yoghurt and bread it is the common denominator between many of our foodstuffs.
Humans produce lactic acid from fermentation bacteria when exercising which is key for our health. It is actually responsible for fermenting food as it passes through the gut particularly in the intestines. Fermentation perpetuates the growth of beneficial microbes called probiotics.
Between the different microorganisms responsible for the fermentation process are the fungi yeasts and bacteria. Yeasts such as saccharomyces cerevisiae are commonly used to produce fermented. Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms yeasts or bacteria under anaerobic conditions.
Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term fermentation sometimes refers specifically to the chemical conversion of sugars into ethanol producing alcoholic drinks such as wine beer and cider.
Food fermentation is a food processing process that utilizes the metabolic activity of microorganisms for the stabilization and transformation of food materials. Although ancient humans developed fermentation primarily for the stabilization of perishable foods the technology has evolved beyond food preservation into a tool for creating desirable organoleptic nutritional and functional attributes in food products.